lemon herb potatoes

These little gems are a real crowd pleaser. I took them to our first annual block party last year and they were back by popular demand again this year. When enjoyed fresh from the oven, they're simply irresistible - slightly crisp on the outside and creamy and steaming hot on the inside. And lucky you because the cook always gets the first one! These potatoes not only make a great accompaniment to any meal but are also terrific served with brunch or as an appetizer. If you don't have baby potatoes, simply cut up big ones and follow the same recipe below. Soft (room temperature) butter for greasing the baking dish One bag of baby red potatoes, about 680 grams or 1.5 lbs ¼ cup extra virgin olive oil ¼ cup lemon juice 1½ tsp salt 1 tsp pepper 2 tsp dried oregano* 2 tsp dried rosemary* 6 garlic cloves (optional). * If you use fresh herbs instead of dried, use a lot more (at least three times as much) and add at the half way point, along with the garlic. Preheat oven to 400 degrees Fahrenheit. Generously butter your favourite baking dish. Mix together all ingredients, except for the garlic, and pour into baking dish. Be sure to scrape the bowl so none of the yumminess gets left behind. Loosely lay a piece of aluminum foil over top and bake for 30 minutes. Remove foil and add the garlic cloves if you are including them. Stir everything together very well, coating the potatoes thoroughly. Return to the oven for another 30 minutes, uncovered. Remove from the oven and turn over the potatoes again, mixing very well. Serve immediately if you can. *meat free *gluten free *dairy free Recipe by Donna Sales from the Hope Café Kitchen.